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Sugared Black Raspberry Tea Cookies
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Black raspberry thumbprint cookies with chocolate chips, dipped in sugar and freezer friendly.
Ingredients:
  • 0.5 cup butter
  • 0.25 cup packed brown sugar
  • 0.33333298563957 cup white sugar
  • 3 tablespoons milk
  • 1.3333300352097 cups all-purpose flour
  • 0.25 cup cornstarch
  • 0.25 cup miniature semisweet chocolate chips
  • 1 (10 ounce) jar black raspberry jam
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare your baking sheets by lining them with parchment paper.
  • Combine butter, brown sugar, and 1/3 cup white sugar in a large bowl until creamy. Add vanilla and milk, then mix in flour and cornstarch. Stir in mini chocolate chips.
  • Roll the dough into 1-inch balls and coat them in the remaining white sugar. Arrange them on the prepared cookie sheet, spacing them about 1 1/2 inches apart. Use your finger or thumb to press down in the center of each ball to create a well for the jam. Carefully fill each cookie with a small amount of jam.
  • Place the cookies in the preheated oven for 13 to 15 minutes until they have a golden edge. Allow the cookies to cool before enjoying.

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